Easy homemade egg noodles Recipe

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This recipe for Easy homemade egg noodles, by Nancy Mills, is from Nancy's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Contributor:

Contributor:

Nancy MillsAdded: Thursday, August 20, 2009

Category:

Category:

Ingredients:

Ingredients:

1 cup flour1 egg1/2 egg shell of milk

Directions:

Directions:

Place flour in a small bowl, making a dent in the center. Carefully crack the egg shell-put egg in the center of flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough need to be slightly sticky and form a ball, if needed add just a touch more milk until the right consistency.

On a well floured bread board or surface carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a pizza cutter, cut the dough into thin noodles-length of your choice. It is ok if the noodles are not perfect and it is not necessary to dry the noodles. (If I am not going to use them right away I let them dry overnight on the counter top, the store in container until ready to cook)

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture. It is important to put the noodles in this way-so they do not stick together in a lump. Turn down heat and deep broth mixture at a low boil and cook noodles until tender (Approx. 1/2 hour) Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Personal
Notes:

Personal
Notes:

This makes a small batch-double the recipe if making a large pot-or tripple if a crowd. The milk maked the noodles really tender.

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